How to Make Red Masa for Tamales 🫔 | Easy Step by Step Guide

lard

🥗Healthier: coconut oil

💰Cheaper: vegetable shortening

Coconut oil is plant-based and lower in saturated fat.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour offers more fiber and nutrients.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and suitable for vegetarians.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

Add 2 cups of lard into a saucepan with half an onion and 3 garlic cloves.

Cook on medium-low heat for 5-10 minutes until bubbling and fragrant, then let cool to room temperature.

Remove the onion and garlic from the lard.

Remove seeds from chili California pods and place them in a small saucepan.

Add chicken broth to the chili pods and bring to a boil, then let sit for a few minutes.

Blend the softened chili with some of the chicken broth until smooth.

In a stand mixer bowl, combine 3 cups of masa and 1/4 cup of baking powder, mixing well.

Add the cooled lard and blend until the masa is coated with the fat.

Pour in the blended chili mixture and continue mixing.

Gradually add 4 cups of chicken broth while mixing until the masa is fluffy and creamy.

To test if the masa is ready, drop a spoonful into water; if it floats, it's ready.

Cooking Techniques

Equipment Needed

Spice Level: